Alright, buckle up buttercups, because we’re diving headfirst into the culinary chaos that is Matar Paneer! You know, that dish your mom makes that you secretly love but pretend to hate because, like, peas? Grow up. But trust me, this ain’t your mama’s bland mush. We’re about to level up this classic with a Ranveer Brar-inspired twist. Get ready to impress your dates (or, you know, just yourself…no shame in that game).
Matar Paneer: The Pea-litzer Prize Winner (Probably Not a Real Prize)
Feast your eyes on this glorious, green-speckled wonder. It’s like a party in a bowl, a Bollywood dance-off in your mouth, a…okay, I’ll stop. But seriously, look at it!
Now, let’s get down to brass tacks. You’ll need to gather your ingredients. Don’t worry, most of this stuff is probably already lurking in the back of your spice rack, judging you for only using salt and pepper.
Ingredients:
- Paneer: The star of the show! About 200g. Get the good stuff, the kind that squeaks when you bite into it. If it doesn’t squeak, it’s not authentic. (Just kidding…mostly.)
- Matar (Peas): A generous cup. Fresh or frozen, your choice. If you use canned, I’m judging you. Just kidding! (Maybe).
- Onion: One medium-sized, finely chopped. Prepare for the tears. This is the price of deliciousness.
- Tomato: Two medium-sized, pureed. Or, you know, use canned tomato sauce if you’re feeling lazy. I won’t tell.
- Ginger-Garlic Paste: One tablespoon. The dynamic duo! They bring the party.
- Green Chilies: 1-2, finely chopped (optional, for those who like to live on the edge).
- Spices: Turmeric powder, red chili powder, coriander powder, garam masala (the holy quartet!). About 1 teaspoon each, or to taste. Go wild! Experiment! Just don’t blame me if it tastes like dirt.
- Cream or Yogurt: Two tablespoons, for that creamy, dreamy texture. Full fat is recommended, because why not?
- Oil or Ghee: For cooking. Ghee makes everything better. Just saying.
- Cilantro: For garnish, because we’re fancy like that.
- Salt: To taste, because duh.
Instructions:
- First, cut the paneer into cubes. Don’t overthink it. Just make them bite-sized. You can shallow fry them to give golden crust or just put directly into the gravy.
- Heat your oil or ghee in a pan or pot. Get it nice and hot, but not so hot that it starts smoking. That’s just bad news.
- Add the chopped onion and sauté until golden brown. This is where the patience comes in. Don’t rush it! Brown onions = flavour town.
- Stir in the ginger-garlic paste and green chilies (if using) and sauté for another minute until fragrant. Your kitchen should be smelling pretty amazing right about now.
- Add the tomato puree and cook until the oil starts to separate. This usually takes about 5-7 minutes. Keep stirring so it doesn’t burn!
- Now, add all those glorious spices: turmeric, red chili powder, coriander powder, and garam masala. Cook for another minute, stirring constantly. The aromas will be intoxicating!
- Add the peas and a little water (about half a cup) and simmer until the peas are tender. This usually takes about 10 minutes.
- Gently stir in the paneer and cook for another 5 minutes, allowing the paneer to absorb all the flavors.
- Finally, stir in the cream or yogurt and simmer for another 2 minutes. This is what gives it that luxurious, creamy texture.
- Garnish with fresh cilantro and serve hot with rice, naan, or roti. Prepare for a flavour explosion!
And there you have it! Matar Paneer, fit for a king (or queen). Now go forth and conquer your kitchen! And don’t forget to brag about it on social media. We all know that’s the real reason you cooked this in the first place.
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Easy Matar Paneer मटर पनीर Recipe - Ranveer Brar
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